My sorority sister gifted us an Instant Pot, and since we are in a small space, the smaller pot is a welcome addition that will replace the larger slow cooker for our mini-meals. Risotto seemed like the perfect first recipe since the whole point of the pot is to skip the constant stirring. I had the extra pressure of competing with my partner’s amazing traditional method, so I started with an Instant Pot recipe and made it my own.

And then I nearly steamed out my kitchen.

I did not secure the vent valve properly, and it was happily venting away for a couple of minutes before I figured out what was happening. Lesson learned. Once I got that sorted, everything went beautifully. The risotto was creamy, lemony, and deeply satisfying. My partner felt I had a contender to his, so I will absolutely make this again.

Serves 4 (or dinner and lunch for two)

Note on the broth: I kept extra broth on hand in case the risotto dried out during pressure cooking. It wasn’t needed. Three cups were just right.

Note on salt: I used no-salt chicken broth and started with about 1 1/2 teaspoons of salt. Taste as you go and keep the salt shaker nearby. Everyone’s preference is different.

Note on the asparagus: A very quick sauté, just until the asparagus turns bright green, about 1-2 minutes. You are not cooking it through. It will continue to cook as it sits and again when it is folded back into the hot risotto at the end. If your asparagus is very fresh and tender, watch it closely. It goes fast.

Note on the vent valve: Make sure it is fully set to Sealing before you walk away. Learn from my mistake.

Ingredients

• 1 tbsp olive oil (just enough to coat the bottom of the pot)
• 5 tbsp unsalted butter (3 for sauté, plus an extra 2 tbsp to finish)
• 1 lb asparagus, trimmed and cut into 1.5-inch pieces
• 1 tsp fresh thyme
• 1 medium shallot, large dice
• 2 tbsp minced garlic
• 1 cup Arborio rice
• ¼ cup unoaked Chardonnay or dry white wine
• 3 cups no-salt chicken broth
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 1 1/2 tsp sea salt, plus more to taste
• ⅓ cup shredded Parmesan, stirred in at the end
• ⅓ cup shredded Parmesan, for topping
• Fresh parsley, chopped, for garnish

Let’s Do This!

1. Sauté the asparagus: Turn the Instant Pot to Sauté on High. Add the olive oil. Once hot, add the chopped asparagus and thyme and cook for about 1-2 minutes, just until bright green. Remove the asparagus and set aside on a plate.
2. Sauté the aromatics: Add 3 tbsp butter to the empty pot. Once melted, add the diced shallot and cook for about 2 minutes. Add the minced garlic and cook for 1 minute until fragrant.
3. Toast the rice: Add the Arborio rice and cook for 2 minutes, stirring frequently to lightly toast the grains. The rice will be fragrant, and some grains will be slightly opaque or lightly browned.
4. Deglaze: Pour in the white wine and scrape up any browned bits stuck to the bottom of the pot. This is crucial to prevent the Instant Pot burn notice. Let it reduce for about a minute.
5. Pressure cook: Pour in the broth and salt. Lock the lid and make sure the steam release valve is fully set to Sealing. Select Pressure Cook (or Manual) on High Pressure for 6 minutes. Note: the 6-minute countdown will not start until the pot has built up full pressure, which takes about 8-10 minutes. Don’t panic like I did: it’s working.
6. Quick release: Once the timer is done, the Instant Pot will automatically switch to Keep Warm. Do a Quick Release by carefully turning the valve to Venting (watch for steam!) When the pressure is fully released, the button will drop. Then remove the lid.
7. Finish the risotto: Turn off the Instant Pot. Carefully open the lid. The rice will look liquidy, but quickly stir in the cooked asparagus, the remaining 2 tbsp butter, lemon juice, lemon zest, and shredded Parmesan. Stir continuously for 1-2 minutes as the mixture thickens and becomes creamy.
8. Rest and serve: Place the lid back on the pot and let it sit until you are ready to serve. It will continue to thicken as it rests. Transfer to a serving bowl and top with additional shredded Parmesan and fresh parsley.

Pairing? I opened a bottle of unoaked Chardonnay for the recipe and kept it chilled to pair with the meal. It was the right call.

Happy Eating!